This week has been a-ma-zing weather wise here in the Big Smoke so that brings me to my first Friday Favourite (try saying *that* 5 times fast).
1) Running in shorts and a tank top on October 1st, sweating buckets and getting eaten alive by mosquitoes post run. I can't remember the last time that happened....if ever. Last nights run was also a warm one. No tank top but I did wear shorts and a very light weight t-shirt and was soaked when I got back. I also had a nice frizzy fro from the humidity in the air. Yes, humidity in October. Amazing.
2) Finally catching up on some of my favourite blogs and discovering some new ones! I loved this post from Ty at Seeking Boston Marathon and this post from Debbie at Live from La Quinta. Thanks to Debbie's post I've gotten some great blogging tips and discovered some new food blogs that I can't wait to check out further.
3) Perfecting my chocolate cherry "ice cream". I am a sucker for ice cream, however it doesn't always play nice with my tummy. Both on the inside and out, ha ha. I've been messing around with this for a while, trying to get it right, but it was missing that creamy texture that only real ice cream has. I finally figured it out. Well, actually my pal Peter did so I have to give him props for the idea. Are you ready? It's AVOCADO. I don't know why I didn't think of that sooner as I've used avocado for a pudding base before. The best part about this recipe is that you don't need an ice cream maker. You don't even have to freeze this, you can eat it straight away. Unless of course you prefer a firmer texture. I think this is more like a gelato or soft serve ice cream in terms of texture. Anyway, here is the recipe for my latest addiction. I'll be linking up with Kierston over at Candy Fit today too so make sure you stop by her blog to see what she's cooked up for #RecipeFriday.
Chocolate Cherry "Ice Cream"
1 cup of Frozen Sweet Dark Cherries (I use Presidents Choice) The cherries need to be frozen in order for this to work.
1/2 of an avocado
2 tbsp of unsweetened almond milk OR if you want it to be really decadent, 2 tbsp of full fat coconut milk (the stuff in the cans!)
1/2 - 2/3 of a scoop of chocolate protein powder (depending on how chocolatey you want it).
You could also try using cocoa powder and a powdered sweetener of your choice. Too much liquid and the consistency won't be right.
I think this next step is one of the reasons I get a really nice consistency with this. I use an immersion blender to blend this all up. I've tried it in a regular blender and it doesn't turn out well with these quantities. I'd probably have to double it at least to get it to work in a regular blender. If you are lucky enough to have a Vitamix or a Blendtech it may work well in there but you'll probably have to add ice.
I put everything into my blender cup, press down firmly on the mixture and turn the blender on. I almost use the blender like a giant spoon and mix everything as I'm blending. It's almost like it aerates the mixture so it's creamy and smooth, much like a gelato.
If you want to get fancy, you could spoon it out into a bowl, garnish with some chocolate shavings and enjoy. Or, you could do what I do and eat it right out of the blender container. One less dish to clean....
What were your favourite things about this week?